Opening at the end of 2018 in the historic market town of Buntingford, The Falcon restaurant in Hertfordshire is run by husband and wife team Kieren and Natasha Steinborn-Busse.
Chef Kieren trained under Marco Pierre White and Alain Ducasse, and was the head chef at Thackeray’s in Tunbridge Wells when the restaurant was awarded a Michelin star in 2002, and more recently he worked as executive chef at Swan at Shakespeare’s Globe and at Vinoteca. Natasha oversees the front of house team, which is knowledgeable and passionate about the food and wine it serves.
With a focus on seasonality and provenance, classic British flavours are at the heart of the menus at The Falcon. Delicious roasts with all the trimmings feature in the winter months (as well as classic roasts with all the trimmings every Sunday) which in turn give way to lighter dishes of home-smoked fish and grilled meats in the summer. Deliberately moving away from over complicated haute cuisine, The Falcon instead serves comforting and delicious dishes, and we are proud to be working with local farmers and producers, including Priors Hall Farm for our meat, Ben’s Fish at West Mersea Island for our fish and Toby Archer of The Cheeseplate for our cheeses. In the small kitchen garden, Chef Kieren grows his own salad leaves and hardy herbs for service in the summer months.
The Grade II listed building has been carefully and faithfully restored thanks to old photographs. The 28 cover restaurant features wooden floorboards, textured lime-washed walls, warm hand-blown glass wall lamps and upcycled antique chairs creating a cosy, intimate feel, whilst upstairs there ate two beautiful private dining rooms, each seating up to ten guests, which can be hired for exclusive private dining parties.